Make limeicecream: Mix icecream, lime zest and juice in small bowl; place in freezer until ready to use.

Make keylime and smoked salt marmalade:

Scrub limes, cut them into thin slices, then quarter each slice. Add enough water to equal 3 to 3 1/2 cups total of slices & water and pour into saucepan.

Bring the limes & water mixture to a boil for ten minutes. Add sugar and bring to a boil. Turn off the heat and let cool thoroughly for at least one hour or refrigerate overnight.

Bring mixture to room temperature, boil for approximately 15 minutes, or until jam is set and has reached 220 degrees (put some on a spoon in a dish, and set it in the fridge for a few minutes, to test the set: if it wrinkles when pushed, it's done). Do not overcook or marmalade will solidify or caramelize. Add smoked salt, bring back to a boil and turn off heat. Let sit 3 minutes and stir to make sure zest is distributed. Let cool. This step can be done in advance and marmalade kept in the fridge for up to 2 weeks.

Make sandwich layers while marmalade chills:

Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

Assemble sandwiches: Dollop 2 tablespoons of keylime marmalade all over icecream, then swirl it gently through icecream with a spoon.

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with 1 tablespoon marmalade, then icecream, then top with remaining half of cake, flat side up. Return ice-creamsandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week.)

**You can use regular limes as well, but key limes are more flavorful ***Available at specialty stores, I recommend you choose a naturally smoked salt

1. Heat oven to 350°. Grease a 10″ round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a big bowl and set aside. Add remaining sugar, reserved flour mixture, vanilla, marmalade and eggs and whisk until incorporated (you can use a food processor too or beaters), about 2 minutes. Add olive oil; whisk until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes or so.

3. In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

*note: you can also make your own marmalade or simply simmer orange peel with water & a teaspoon of sugar and use that. You can also use meyer lemon marmalade and lemon juice as a glaze.

These cookies are not exactly healthfood, but they’re delicious and butter free. I love using olive oil in baking, it adds a rich luster and smooth texture that’s cakey and lightly crisped. These cookies are delicious and almost savory, which is perfect with the tangy and intense blood orange marmalade.

Makes about 4 dozen cookies

INGREDIENTS

2 1/2 cups flour

1/2 teaspoon baking powder

Pinch salt

1/8 teaspoon black pepper

1/4 teaspoon lemon zest

1 cup sugar

2 eggs

1/2 cup olive oil, plus a little for the sheet

3/4 cup milk ( you can substitute red wine for a more savory cookie)

1 teaspoon vanilla extract

1 four-ounce jar Blood Orange Marmalade

Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and milk. Stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more milk. Drop by rounded teaspoons onto a lightly oiled cookie sheet, make an imprint in each one with your thumb and spoon in 1 teaspoon marmalade. Bake 10 to 12 minutes, or until lightly browned.

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>> first posted in 2012

How to Jam #8: Bomboloni Jelly Donuts

Make it with 3’s Company Triple Berry Jam

Donuts always intimidated me until my friend Carla, a masterful pastry chef and patient demonstrator, showed me how to make them. So fun and easy! Plus you can use an interchangeable array of jam flavors in the center.

Called Bomboloni in Tuscany and Sufganiyot in Israel, they are incredibly popular wherever they’re served. In Italy they’re made with the jelly or marmalade injected through the top, but otherwise resemble their other jelly donut cousins. In Israel and the Orthodox neighborhoods near my house in Brooklyn, they eat these during Hanukkah to commemorate the miracle of the Temple oil. Who doesn’t love a tradition where you get to eat jelly donuts for a month?

I’m not much of a baker, but I love making special treats for friends and family that are easy to execute; these donuts are a great treat that can be made anytime. I love serving them at brunch with simple herb & Gruyere cheese omelets and coffee for dipping them into. They’re also great to serve to kids, and healthier than the store-bought variety.

If you’re making these for grown-ups with mature palettes, try substitutingFinger Lake’s Wine Grape Jelly or Blackberry & Lavender Jam for the 3’s Company Triple Berry Jam.

This dessert takes about 2 ½ hours total, with a half hour prep time, about 1 hour and 40 minutes inactive time as the dough rises, and then about 20 minutes to cook and cool.

1 pastry bag with a ½-inch round tip (alternately, use a plastic Ziploc bag fitted with a ½-inch round tip)

PREP

In the bowl of a mixer or large bowl, mix yeast with 2 tablespoons of the milk, vanilla bean seeds and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes. Stir in 4 cups flour and salt. Add the remaining milk to the flour.

Add the eggs and butter to the flour mixture. Mix the ingredients so they develop into soft and flexible dough that’s not too sticky. Depending on consistency, add a little extra milk or extra flour, if needed, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and stretchy. You may prefer to do this in a mixer fitted with a dough hook, as it will take less time. Once smooth and stretchy, transfer dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Gently deflate the dough by punching down. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. As you roll the dough, let it rest occasionally for a few seconds. Cut out into 3-inch rounds (golf-ball size) with a lightly floured biscuit cutter or cookie cutter. Re-use the scraps to make more balls. Place the balls on lightly floured baking sheets, spacing them apart, and cover gently with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Pinch off fist-size pieces of dough and form them into small balls, about the size of a gumball. Cover the balls with a towel and let sit at room temperature for 20 minutes.

Transfer the risen balls to the hot oil and fry, a few at a time, until golden and puffed, turning frequently, about 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and let drain on the paper towels for a few minutes. Then roll them on a plate lined with sugar and cinnamon mixture. Let cool a few minutes.

Fill a pastry bag fitted with a small 1/2-inch round tip with 3’s Company Triple Berry Jam. Poke a small hole in the end of the donut and insert the tip, piping 2 teaspoons jam into the donut, being careful to not insert the pastry tip too far or the jam will shoot out the other side. Repeat with each donut.

SERVE

Serve immediately while still slightly warm, along with hot coffee or a glass of prosecco to temper the richness.

As a variation, try adding 2 ounces orange blossom water, rum or brandy to the initial milk mixture; or make apple cider donuts with spiced beer jelly or apple butter filling by substituting 1 cup apple cider and ½ cup buttermilk for the milk and cutting the yeast, use baking soda and baking powder instead; experiment with other dry ingredients for dusting at the end, such as cocoa powder, vanilla sugar, cardamom sugar or confectioner’s sugar.

Finely grind the hazelnuts in a food processor. Add a little sugar to prevent it becoming too pasty.

In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.

Sift together the flour, cinnamon and salt into another bowl. Add the ground hazelnuts and stir to blend.

Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.

Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of floured waxed or parchment paper and roll out 1/4 inch thick.

Using a cookie cutter or glass, cut out the cookies. Using a tiny cookie cutter, bottle cap or other tiny shape, cut a hole in the center of only half of the cookies.

Repeat with the remaining portions of dough. If the dough becomes sticky, wrap it in plastic wrap and refrigerate for 10 to 20 minutes before rolling out.

Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.

Transfer the baking sheets to wire racks.

To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves. Top the solid cookies with the cutout cookies.

Dust the cookies generously with confectioners’ sugar and fill the hole with more jam. Then eat them and let the revolution begin in your mouth.

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>> first posted on March 2nd, 2010

How to Jam #3: Jam Crostata

crostata

In our attempts to encourage everyone to live in our jamarchy — a utopian society of individuals who enjoy complete freedom from food tyranny –we’re adding to the roster of things to do with jam. Pastry + jam = pure goodness.

Directions
In a large bowl, using a fork, stir together the flour, sugar, lemon zest and salt. Using your fingertips, work in the butter until the dough resembles coarse meal. Make a well in the center and add the ice water 1 tablespoon at a time. Gently blend the ingredients 1 tablespoon at a time until moist clumps form. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic and refrigerate until firm, at least 1 hour or overnight.

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.

Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

*Note: try making the crostata with two kinds of preserves–it looks pretty!

Note: you can make these as tiny crostata babies instead using the same ingredients and method, but shaping a bunch of small crostata shells. experiment to make your own foodtopia!

How to Jam #2: Sweet & Punchy Poached Eggs

poached eggs

I (Laena) claimed on the radio last week that breakfast was the best and sexiest date meal. I rallied for it not only because it’s so easy to incorporate jam, but because I truly believe breakfast is a great place to be creative, cozy and fun in the kitchen. If it’s a meal you’re sharing with someone, then you probably really like them. No makeup, no fancy restaurant, just two people in their pj’s flirting and fortifying themselves for the day ahead. Very sexy.

A perfect meal to prepare is my sweet & punchy poached eggs. A poached egg with marmalade is easy to make, fancy, healthy and delicious. This recipe is simple: poach an egg, toast some tasty bread, smear good butter (localRonnybrook butter is delish) and our Clementine or Ménage à trois Marmalade on it and eat. It will leave a little sweet jam on the lips for your post-breakfast kiss.

First bring water in a saucepan to almost boiling. Add one or two teaspoons of vinegar to the water–any kind, but balsamic makes them brownish. Rice vinegar tastes awesome too! The vinegar will help the egg whites to congeal more easily.

Working with the eggs one at a time, crack an egg into a small cup or ladle. Swirl the water with a whisk or spoon. Place the cup near the surface of the hot water and gently drop the egg into the water.

Turn off the heat. Cover. Let sit for 4 minutes or so until the egg whites are cooked.

Lift eggs out of pan with a slotted spoon and put in a bowl of cold water to stop cooking.

Eat them.

This will not be the only breakfast in the “How to Jam” saga. Soon we will titillate your morning with “the best scrambled eggs ever” and “jam omelets”.

MAKE THE BURNT ORANGE SYRUP Slice off a piece of peel the side of a quarter and zest the rest of 1 orange. In the saucepan, combine the orange juice, sugar, water and blanched zest. Hold the rind, peel-side out, directly over the saucepan. Then, light a match or lighter and bring the flame up to the outer peel. Squeeze the peel and the oils will ignite in a misty flash. Drop the burnt orange slice into the saucepan. Simmer until syrupy, about 10 minutes. Let cool.

MAKE THE PANCAKES In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.

In a large cast-iron skillet, heat a half-teaspoon of coconut oil. Drop in 1/4-cup scoops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy.

When ready to serve, drizzle the cakes with the toasty orange syrup and a healthy dollop of Easy Like Sunday Morning Blueberry Preserves.

>> first posted on July 13th, 2009

Frittata Con Conserva (Jam Frittata) or Anarchia in un Frittata

Lately we have been experimenting with the joyous excitement of the frittata. This is partly due to the convenience of owning

today in the Minimalist for a vegetable-packed frittata, proving the flexibility of this egg canvas.

Liv discovered Jam Omelettes (Omelette Aux Confitures) from her chef friend, and they had a wild night of jam omelette debauchery. Then Laena did some research and discovered that the jam omelette is a time honored tradition, appearing in an 1888 Good Housekeeping and the 1847 book The Art of French Cookery by Antoine Beauvilliers.

A frittata falls neatly between a quiche and omelette in the egg-pie spectrum. Cooked over a low, gentle flame–as opposed to the hot, quick-cooked omelette–the frittata enables varied accoutrements and exciting diversity. This was proven at brunch with the ladies, when Laena made many successful variations, including a goat cheese/garlic scape/potato and a jalapeno/cilantro/onion/New Zealand chedder.

But jam, you say? This is a bit of frittata anarchy: a sweet frittata, similar to a crepe, that Laena invented and has yet to find a recipe for anywhere else. We dare you to imbibe!

1. Separate the yolks and whites of the eggs, putting the whites in a large bowl and the yolks in another smaller one. 2. Add the lemon zest, vanilla seeds and 2 tablespoons of sugar to the to yolks and whisk to mix. 3. Whisk the egg whites for 3 minutes and then add 3 tablespoons of sugar. Continue to whisk until stiff peaks are formed when the whisk is removed from the bowl. 4. Gently fold the egg yolks into the whites until combined. Heat a 8″ frittata or ovenproof pan on medium heat. 5. Melt a knob of butter in pan and add the eggs. Using a spatula or wooden spoon, scrape the sides and bottom of the pan to allow the uncooked egg to flow underneath, about 3 to 4 minutes.

>If using frittata pans: 6. Place the shallow pan upside down on top of the deep pan and cook for 3 to 4 minutes more until barely set. 7. Remove from heat, and set the shallow half of the pan over medium heat and melt a teeny knob of butter. 8. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. 9. Flip the frittata back into the deep pan.

>If not using frittata pans: 6. Cook, undisturbed, on medium-low heat until eggs are barely set, 10 minutes or so. 7. Run pan under broiler for a minute or 2, if not set or to brown.

Slide the frittata onto a serving plate. Let stand for a few minutes. While it rests, heat the jam in a small pan until warm and drizzle over the top. Dust with a little sugar if desired. Cut into wedges and serve, or eat off the plate with jam on your chin.

Serves 2 to 4. Perfetto! La libertà dalla tirannia Frittata!

Note: This is a base platform for experimentation. Add fresh berries or stone fruit, or make savory (ex: leek frittata with chili jam or chutney)!

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>> first posted on May 21st, 2009

Easy Like Sunday Morning Risotto Recipe

with blueberries, pancetta and local maple syrup

We competed in the the 2nd Annual Risotto Challenge on May 23rd, 2009, and in preparation we invented and taste-tested some jam inspired risotto recipes.

Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Warm both milks in a separate saucepan, but do not boil.

Add the butter to the pan and allow to melt and bubble on a medium heat. Pour in rice and cook for a minute in the butter.

Add half the blueberries into the pan. Add milk one ladle at a time until each ladle is absorbed.

Add the maple syrup, scraped vanilla and a pinch of salt about half way through the process. Continue adding milk until all six cups are absorbed. Rice should be al dente at this stage. Stir through the remainder of the blueberries.

Add a dollop of mascarpone (to cut through the sweetness) and the pancetta upon serving.

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LUNCH MADE WITH JAM

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>>

first posted on October 15th, 2009

How to Jam #1: Hot Pepper Jelly & Grilled Cheese

In our How to Jam series we’re asking people how they like to eat our jam and sharing their wacky creations with you here.

Today’s How to Jam #1: Hot Pepper Jelly & Grilled Cheese

Today I made a gloomy day grilled cheese. The weather in NYC sucks: cold, windy, damp. I thought a great cure would be a cheerful, spicy, cheesy grilled cheese sammie! I was right.

I toasted some organic sandwich bread, smeared a nice thick layer of our “I Eat Brooklyn Hot Pepper Jelly” on one side, rubbed a hunk of garlic on the other, added some super sharp chedder and grilled it on the stove until it was melty and toasty. So good. The pepper jelly adds just the right bite of sweet and spicy to the cheesy goodness. This may be my new addiction.

Let us know how you jam!

Pump the jam, pump it.

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DINNER MADE WITH JAM

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>> first posted on July 29th, 2009

Jam Pizza

On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out

Preheat the oven to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on pizza peel or baking sheet, then place your pizza dough on top. Lightly sprinkle truffle oil over the pizza dough, then spread some fig spread on, enough to coat it but not too thick. Lay half the prosciutto on top. Sprinkle with Parmesan, then slide the pizza onto the baking stone.

Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with the rest of the prosciutto and a mound of dressed arugula. Sprinkle with truffle oil.

*An amazing variation (thanks to Fog lover, Caroline) that I like to call the “Fig Fog Pizza,” is to use Humboldt Fog cheese, which is the best cheese on earth.

yellow cornmeal, for sprinkling the baking sheetPlace a pizza stone on the lowest rack of the oven and preheat to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker’s peel or baking sheet. Place the rolled out pizza dough on the prepared baker’s peel or baking sheet.

Combine 1/2 cup of cooled barbecue sauce with the pork. Spread some cherry jam on your pizza crust, enough to coat it but not too thick, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onions. Spread the cheese evenly over the top.

Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.

As the nights began to turn cool these past few weeks, the season of oven use commenced and I celebrated by cranking that puppy and roasting a chicken–baking bread comes later when it’s frosty outside. I love roasting a great organic chicken (preferably a formerly happy chicken from a local farm) and I’ve got the simplest technique that always makes a perfect, moist chicken and can be tweaked and varied ad nauseam (e.g., the pepper jelly glaze).

Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and tear off a few rosemary leaves and stick under the skin if you’d like.

Combine all the vegetables and herb sprigs except the tomatoes in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper. Cut lemon in half and stick in cavity. Stick herb sprigs in along with it.

Make a nest in the center of the vegetables and nestle the chicken in it.

Put the chicken in the oven and roast for 25 minutes.

Meanwhile, combine the jelly, butter, mustard, kecap manis and pepper in a saucepan and heat until hot and well blended. Mix the tomatoes with a little oil.

Smear chicken with 3/4 of the glaze, scatter the tomatoes and basil around the bird, then roast for an additional 25 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes. Brush with the remaining glaze a few minutes before it’s done.

Transfer the chicken to a carving board and let rest for 5 to 10 minutes.

If you’d like the veggies piping hot, before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Note: Use the extras in a sandwich with some extra hot pepper jelly smeared on good bread (like our favorite, Roberta’s bread in Brooklyn–you can buy the jelly and the bread at our Sunday market at 261 Moore St. in Bushwick, Brooklyn).

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>> first posted on May 24th, 2009

Beet it Risotto

IMG_5190

with beets, raspberry balsamic jam, orange zest and aged goat cheese

This gorgeous magenta recipe was one of the winners at the May 23rd, 2009 Risotto Challenge at Jimmy’s No. 43*! Congrats to us and all the other amazing risotto competitors.

Conceived in the gastronomic wonderland of LM Kitchen by Laena & Liv, this risotto is sweet, savory and tangy. While decidely feminine in color (Liv was overheard describing it to a taster as “a lovely Barbie color”), it has the punch and flavor to cross gender boundaries. The beets and aged goat cheese bring an earthiness, while the raspberries, balsamic and citrus give it a sweet, fruity pop. Delicious accompanied by an arugula or spinach salad with citrus dressing.

Cook raspberries and balsamic over medium heat for 5 minutes, stirring frequently. Remove from heat and let rest. Boil beets until tender and let cool. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes. While beets are cooling, bring stock to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup stock and simmer briskly, stirring constantly, until stock is absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover stock.)

Stir in beets, salt, and pepper (be prepared, mixture will turn bright pink!) and cook, stirring, until heated through. Stir in the raspberry balsamic jam. Thin as necessary with some of leftover stock, then stir in cheese, orange juice and zest and remove from heat.

*Jimmy and crew were awesome, thank you. Go there for great beer and good people if you haven’t already.
**Note: using stock instead of broth and/or water will produce a much more flavorful and rich risotto. You can find it ready-made in the grocery store or Fresh Direct, or you can make your own! Save your chicken bones and veggie scraps (especially if you are part of a local CSA) in the freezer, then cook up a pot of stock and freeze for future use. So good.

COCKTAILS

Jam Cocktail Recipe #2 — Anarchy Marmalade Manhattan

A jamarchist twist on a classic, Anarchy’s Marmalade Manhattan is a fun late summer drink for your next garden/stoop/deck party. Rowan’s Creek Kentucky Bourbon is smooth, rich, with notes of caramel and vanilla. More vanilla, some pear and a little smoke hit the palate too, and when muddled Grapefruit and Smoked Salt marmalade is added, along with a hit of lemon juice and some citrusy bitters, it’s a party in the mouth. An orange twist and a brandy soaked cherry make delicious garnishes.

The Apricot Scuffle

Mixing jam and booze into a delicious cocktail is the perfect summer drink (come to think of it, we love them in fall, winter and spring too). This one uses our Apricot Jam with Thyme & Vanilla, which is the bomb and perfect for mixing with cognac.

2 tsp. apricot jam with thyme and vanilla
1/2 tsp. sugar
3 oz. Cognac
twist of lemon
1. Add jam, sugar, and 1 teaspoon water in a small microwave-safe bowl and heat for about 30 seconds. Stir to dissolve sugar, and allow mixture to cool.

2. In a cocktail shaker filled with ice, combine apricot jam syrup and cognac, and shake until well chilled. Strain cognac mixture over ice in the Collins glass, gently stir, add more crushed ice if necssary. Top with a lemon twist.

LOVE POTIONS

Nostradamus Love Potion Jam

Take three mandrake apples and go and cull them as soon as you see the sun rising, and wrap them in verbena leaves and the root of the mullein herb, and leave them alone until the following morning.

Then take the weight of six grains of magnetite from the point where it repels the iron, as revealed by the use of the quadrant, and pulverise it on the marble as finely as possible, sprinkling it a little with the juice of the mandrake apple.

Next take:

the blood of seven male sparrows, bled via the left wing;

of ambergris the weight of 57 barley seeds;

seven grains of musk;

of the core of the best cinnamon that can be found the weight of 377 barley seeds;

of cloves and fine lignum aloes the weight of three deniers [pence];

of the arms of an octopus [the original French misprints ‘pourpre poisson’ for ‘poulpe poisson’, as is not impossible with dictated typsetting] one eyelet from each, preserved and prepared in honey;

of mace the weight of 21 grains;

of sweet flag the weight of 500 grains;

of the root of Lyris Illyrica or Sclavonia [‘Illyrian or Slavonian Lyre’] the weight of 700 grains;

of the root of Apii Risus [‘Bee’s Laughter’] 31 grains;

of Cretan wine double the weight of the whole;

of the finest sugar the weight of 700 grains, which is just a little more than an ounce.

Mix all of this together and pulverise and macerate it thoroughly in a marble mortar with a wooden pestle.

Ladle it out with a silver spoon and put it in a glass vessel, and set it to boil on the fire until it reduces in quantity to the point where the sugar has become like syrup, or julep.

And take care above all that it is not a willow fire.Once it has boiled, strain it all carefully but vigorously, and put it in a vessel of gold, silver or glass.

And when you want to use some of it, put just a little of it in your mouth, as it were the weight of half a crown, and even if you swallow some of it, it will not harm you at all, provided that if you do not find the person to transmit it to, you do not fail that very day to have sex, wherever it seems best to you.

Enough, Nostradamus! If you want more descriptions of the naughty things that can/will transpire once you eat this jam, let me know and I’ll send it in a private email.